Shrimp kebab - recipe with photos step by step. how to cook king prawn kebab?

Servings: 2 Cooking time: 10 minutes Author: Elena Gorodishenina

It’s unlikely that anyone will refuse to try a delicious shrimp kebab. You can cook these kebabs in the oven, on the grill, or on the grill. We had rainy weather over the weekend, so I made mini shrimp kebabs in the oven at home. In a short photo recipe I’ll tell you how to marinate shrimp for barbecue. In order for the seafood to turn out juicy and not rubbery, it is very important to prepare not only a tasty marinade, but also to observe the cooking time interval; you should not heat them for a long time, otherwise the cooked shrimp on skewers will be dry.

Kuruma ebi

A typical Japanese yakitoriya dish.
King shrimp skewers in the proportion of one shrimp per skewer. The classic Yakitoria sauce for this cuisine can be found in the supermarket or prepared yourself. Required ingredients:

king prawns;
vegetable oil;
Yakitoria sauce.

Cooking technique:

Remove shells from seafood, remove rectum, rinse with water. Place one on each pre-soaked wooden skewers.
Grease the grill with vegetable oil. Immediately before frying, dip the shrimp several times in a container with Yakitoria sauce.
Fry for about five minutes, turning the skewers once during cooking.

This delicious cocktail appetizer must be served hot.

A simple shrimp marinade recipe with ginger and soy sauce

What you need (per 1 kg):

soy sauce – 60 ml;
lemon juice – 40 ml;
ginger root – 20 g;
refined vegetable oil – 60 ml;
garlic – 4 cloves;
salt, pepper mixture - to taste.

How to cook:

Peel and grate the ginger root.
Crush the garlic cloves with a press and mix with ginger.
Add oil, lemon juice and soy sauce, add dry ingredients.
Whisk the sauce until it is as smooth as possible.

Place crustacean shellfish in a container with sauce, cover the dish with a lid and shake vigorously several times. Marinate for 20-30 minutes.

Product selection and preparation

It is not for nothing that shrimps are called royal seafood. This is a light, dietary, nutritious food, rich in healthy vitamins and microelements. Any variety of shrimp is used to prepare kebabs.

It is best to take boiled-frozen or fresh-frozen seafood, after defrosting it naturally - on the refrigerator shelf. You should not put them in the microwave, as this will make the crustacean meat “rubbery.” In many recipes they must be peeled, while in others they are left uncleaned. Therefore, each cook decides on the issue of peeling shrimp independently, based on his own tastes and preferences.

To prepare shish kebab, it is best to use wooden skewers soaked in water for 15-20 minutes. Regular skewers will be too rough for the tender shrimp meat. Seafood is pierced in two places - in the head and tail.

Culinary secrets of preparing shrimp shish kebab

In many Mediterranean countries, grilled shrimp are a frequent guest on the dinner table, and residents have no questions about which shrimp to choose for barbecue, how to marinate and fry them. However, for many of our compatriots these simple truths may seem like a revelation. We invite readers of our online magazine to learn all the nuances associated with preparing shrimp kebab and only then start marinating and grilling them over coals.

Small shrimp are not suitable for barbecue. They can be fried on a grill pan, but not on the grill. For a real kebab, buy tiger or king prawns.
Whether it is necessary to peel shrimp before frying over coals, there is no consensus among culinary specialists. Some prefer unpeeled shellfish, as they are juicier. Others praise peeled shrimp as they crisp up nicely and are a pleasure to eat. The choice is up to the chef.
Typically, shrimp in our country are sold frozen. They need to be defrosted before cooking. This should be done delicately, without exposing the product to sudden temperature changes. Under no circumstances should you defrost shrimp in the microwave, otherwise the protein they contain will coagulate and they will become rubbery.
If you plan to fry peeled shrimp, you need to remove them from the shell before marinating. To do this, first unscrew the head, then remove the shell by cutting it with scissors or breaking it (to do this, just straighten the mollusk). The procedure is completed by removing the intestine - a thin dark strip running along the shrimp's body.
After placing the shrimp in the marinade, mix them with your hands or cover the container with a lid and shake it several times. This is to ensure that each shellfish is evenly coated with the sauce. If you marinate shrimp in a bag, you will be able to save sauce, since in this case you will need less of it than for marinating seafood in the traditional way.
Usually, you don’t need to marinate the shrimp for a long time: 20-30 minutes are enough to soak them in the sauce. But big trouble won’t happen if you leave them in the marinade for an hour or even an hour and a half.
It is advisable to string shrimp for frying shish kebab not on coarse skewers, but on thinner wooden skewers. Another option is to grill them.
When stringing shrimp onto skewers, they are pierced in two places: in the head and tail parts.
If you had boiled-frozen shrimp, then you only need to fry them over coals for 2-4 minutes. Seafood that has not previously been subjected to heat treatment takes one and a half to two times longer to cook.

There are quite a few marinade options suitable for shrimp. Most often, they are based on olive oil and citrus juice. To give the marinade a more pronounced taste, add dill, parsley, basil, garlic, ginger, ground black pepper or a mixture of peppers, and some other spices. We have collected the most famous and unusual shrimp marinade recipes.

Option 2: Quick recipe for cooking shrimp on the grill

Soy sauce will make not only any meat or fish wonderful, but also shrimp. Shellfish turn out great in it; you don’t need to marinate anything for a long time. You just need to mix the ingredients and place on the wire rack. Or use skewers, as in the recipe above. Also, don’t forget to soak them in cold water so that the sticks don’t burn.

Ingredients

1 kg shrimp;
120 ml soy sauce;
1 lemon.

How to cook quickly

Step 1:

We wash fresh shellfish; their size does not really matter. It is more important to dry the shrimp thoroughly so that no droplets of water remain on them. After this, pour in a large amount of soy sauce, cover the bowl and shake thoroughly several times.

Step 2:

Place the clams on the grill. The coals should be ready by now. Fry until golden brown on one side, then quickly turn it over to the other side, after which we immediately start working on the lemon.

Step 3:

Cut the citrus in half. You can cut a couple of thin slices from the middle for decoration. As soon as the shrimp begin to brown on the second side, squeeze the juice from the lemon halves onto them and after a few seconds, when the drops that fall on the coals have evaporated, immediately remove from the heat. Sprinkle with herbs and add fresh lemon.

You can cut each shrimp along the back lengthwise. Then the marinade will penetrate under the shell, and the shellfish themselves, when fried over coals, will open up a little, become saturated with smoke, and delight you with an incomparable aroma.

Breaded shrimp fried on a grill

tiger shrimps – 0.5 kg;
starch – 30 g;
flour – 50 g;
chicken egg – 2 pcs.;
garlic – 2-3 cloves;
balsamic vinegar – 60 ml;
paprika – 5 g;
black pepper – 5 g;
sesame seeds – 100 g;
salt - to taste.

Prepare a marinade from balsamic vinegar, finely chopped garlic, black pepper and salt.
Clean the shrimp, place them in the marinade and leave for 10-20 minutes.
Break the eggs into a bowl, add paprika, starch and flour to them, beat with a whisk.
Place sesame seeds in a separate plate.
Remove the shrimp from the marinade, dip them in the batter, roll them in sesame seeds and place them on the grill.
After 3 minutes, turn the shrimp over and continue frying them for the same amount of time.

The batter for this recipe turns out to be quite thick, and if you bread the shrimp in sesame seeds, it will not drip. However, to prepare this snack you still need to use a wire rack with small mesh.

Culinary secrets

First, let's briefly go over the main points that you simply need to know in order for the shrimp barbecue to turn out tasty and appetizing.

You can fry not only king and tiger prawns on the grill, although they are preferred. Threaded onto a thin skewer or placed in foil, small crustacean mollusks can also be cooked over coals.
Shrimp fried, peeled, is much more pleasant to eat, but cooked in the shell, they turn out to be juicier. We have already told our readers in detail how to peel shrimp.
You can fry shrimp on a grill, as well as on skewers or skewers. The latter are rarely used because they are too large and rough for seafood.
Before cooking food on them on the grill, wooden skewers need to be soaked in water for 10-20 minutes.
Before grilling over charcoal, it is recommended to marinate the shrimp. This requires little time - 20-30 minutes, not counting the time spent preparing the marinade. You will find the best marinade recipes for shrimp kebab in a separate material on our website.
Do not exceed the time recommended in the recipe for cooking shrimp on the grill - excessive heat treatment can make them tough and tasteless. Boiled-frozen crustacean mollusks are cooked in literally 2-4 minutes, and shrimp that have not undergone heat treatment during production require from 4 to 8 minutes to be cooked.
Shrimp kebab will turn out tastier if it is supplemented with vegetables, mushrooms, and fruits. Shrimps fried on the grill in bacon are popular. You will find all these recipes below.

When serving the shrimp, it doesn’t hurt to sprinkle with lemon, lime or other citrus juice. A salad of fresh vegetables would be an excellent addition to them.

The best marinades

Shrimp kebabs are the most delicious and juicy if you pre-marinate them. This will not take much time, and the seafood will become more tender and refined. The average marinating time for crustaceans is from 20 to 60 minutes.

Marinade for grilled shrimp can be prepared from the following products:

Freshly squeezed lemon or orange juice.
Pineapple or pomegranate juice.
Coconut milk.
Spicy soy sauce.
Olive oil.
Hot chili pepper.
Garlic cloves.
Fresh herbs - dill, basil, parsley, cilantro.

In order to make the marinade more rich, various spices are added to it - a mixture of ground peppers, cumin, cumin, curry, cardamom, grated ginger root.

With soy sauce and ginger

Delicious shrimp goes well with spicy soy sauce and fragrant, spicy ginger root.

shrimp – 500 g;
soy sauce – 30-50 ml;
garlic cloves – 3 pcs;
lemon juice – 25 ml;
olive oil – 30 ml;
grated ginger root - 1 tbsp. l;
ground white pepper.

The garlic cloves need to be passed through a press, the ginger root is grated and mixed with the garlic. After this, add soy sauce, olive oil and freshly squeezed lemon juice to the marinade and season with spices.

Pour the prepared marinade over the shrimp and leave for half an hour. Then thread the crustaceans onto skewers and fry on the grill for 5-7 minutes.

In garlic-lemon marinade

An easy and simple recipe for delicious, golden-brown shrimp skewers in a spicy garlic-lemon marinade, suitable even for novice cooks.

shrimp – 2 kg;
garlic cloves – 12-15 pcs;
freshly squeezed lemon juice – 220-240 ml;
olive oil – 220 ml;
a mixture of ground peppers.

To prepare the marinade, you need to mix olive oil with lemon juice, add chopped cloves, a mixture of peppers or any spices to taste. The shrimp must be marinated for 25-35 minutes, then grilled, threaded onto wooden skewers.

In a spicy marinade

Shrimp skewers will acquire a richer taste and a pleasant, spicy aroma if marinated in a mixture of pomegranate juice and tartar sauce.

shrimp – 2 kg;
pomegranate juice – 200 ml;
tartar sauce – 100 g;
cane sugar – 60-80 g;
sesame oil – 80 ml;
hot chili pepper – 2 pcs;
soy sauce – 100-120 ml;
garlic cloves – 8-10 pcs.

Hot chili peppers must be cut into small cubes, removing the partitions. Squeeze juice from pomegranate berries or use high-quality store-bought juice. Garlic cloves should be passed through a press or finely chopped with a knife.

All ingredients must be combined with sugar, sprinkled with spices and marinated shrimp in this sauce for at least 25-30 minutes. Afterwards they are strung on skewers and fried on the grill.

In orange marinade

Juicy, aromatic oranges perfectly highlight the exquisite taste of seafood, giving it a slight sourness. For this recipe, you can use citrus pulp or jam.

tiger shrimps – 1.6 kg;
orange – 1 piece;
lemon – ½ piece;
sprigs of fresh basil – 6-8 pcs;
butter – 130-150 g;
grated ginger root – 1 tsp;
ground white pepper.

The first step is preparing the marinade. To do this, you need to grind the butter with ginger root, ground pepper and fresh, chopped basil. The orange should be peeled, the pulp should be pureed in a blender and added to the marinade.

Shrimps strung on skewers must be poured with marinade and soaked for about half an hour. After this, place the skewers on the grill and fry for 3-4 minutes until golden brown.

Useful tips

To prepare a delicious kebab with shrimp, you first need to choose the right ones. There are many varieties of this seafood - royal, regular, tiger, pink, red with black stripes. But no matter what type they are, they are always packaged taking into account the size of the product. The packaging is marked with numbers, for example 40/60. This is not the length or weight of the product, it is its quantity in one kilogram.

Regardless of weight, all shrimp have almost the same taste and texture. True, there is a small exception - these are medium-sized seafood, which, unlike other types, are a bit harsh. Therefore, we advise you to avoid packaging marked 3540, so as not to buy such hard copies.

And finally, the marinade. We recommend keeping the marinated seafood in the refrigerator for three hours. The marinade can be prepared as follows: mix 2 tbsp. l. butter, 2 tbsp. l. olive oil, a handful of basil leaves, 20 ml lemon juice, chopped shallots or half a head of regular onion, 80 ml white wine, 8 g chili sauce, salt, black pepper.

Chargrilled shrimp with other products

When grilled, tender and juicy shrimp meat can be combined with other seafood and various types of fish. No less delicious is the combination of crustaceans with various vegetables, fruits, mushrooms and bacon.

With squid

Seafood lovers will definitely appreciate the unusual and extremely tasty shrimp and squid kebab. Try to surprise all picnic participants with an original, juicy dish. If desired, you can also use octopus - such a seafood mix will undoubtedly become the main decoration of any feast.

tiger shrimps – 200 g;
squid – 500 g;
ground chili pepper – 1.5-2 tbsp. l;
chopped mint – 60-80 g;
granulated sugar – 50 g;
wine vinegar – 70-100 ml;
olive oil – 40-60 ml.

The marinade is prepared very simply - fresh mint leaves need to be finely chopped, combined with sugar, chili pepper, wine vinegar and olive oil. Then cut the squid into small strips, mix with shrimp and pour in the marinade. After 35 minutes, the seafood can be skewered and fried.

In ham

Shrimp wrapped in ham and fried on the grill is an amazingly tasty, juicy dish that will surprise all guests at the feast, as well as household members at a family holiday.

large shrimp – 20 pcs;
ham – 200-300 g;
honey – 50 g;
lemon – 1 piece;
olive oil – 150 ml;
spices.

You need to zest the lemon, chop it, squeeze the juice out of the pulp and mix with olive oil and honey. Cut the ham into strips. Peel the shrimp from their shells, wrap them in a thin strip of ham after each crustacean, and thread them onto skewers. Pour the marinade over the seafood, leave for 20-30 minutes, then bake on the grill.

With tomatoes and zucchini

Vegetables with shrimp baked on the grill will be an excellent light snack for a trip out of town. You can take any vegetables - eggplants, zucchini, bell peppers, tomatoes.

tiger shrimps – 800-900 g;
zucchini – 2 pcs;
bell pepper – 2 pcs;
cherry tomatoes – 6-7 pcs;
lemon – 1 piece;
olive oil – 100 ml;
mustard – 1 tbsp. l;
spices;
purified water – 250 ml.

To prepare the marinade, squeeze the juice out of lemon, mix it with olive oil, spices, mustard, add salt and add water. Leave the shrimp to marinate for 2 hours.

Separately, cut the zucchini into large cubes, the bell pepper into cubes, and leave the cherry tomatoes whole. Thread shrimp onto skewers soaked in water, alternating them with tomatoes, peppers and zucchini. Frying time – no more than 4-5 minutes.

With salmon

Shrimp and salmon kebab is a tasty, light and healthy dish that will delight you with amazing taste and will not lead to extra pounds.

king prawns – 450 g;
salmon fillet – 750 g;
lemon – 1-2 pcs;
rosemary sprigs – 5-6 pcs;
olive oil – 150-170 ml;
garlic cloves – 5-6 pcs;
a mixture of ground peppers.

Lemons should be washed, peeled and squeezed out the juice. Pass the garlic cloves through a press, mix with finely chopped rosemary, lemon zest and juice, add olive oil and a mixture of peppers.

Cut the salmon into small slices, remove the shells from the shrimp. Seafood should be poured with the prepared marinade and left for 1.5-2 hours. After this, the fish and shrimp are strung on skewers and fried for 3-5 minutes on each side, pouring over the marinade.

Grilled shrimp delight with their appetizing, crispy crust and tender, juicy meat. The spicy, smoky garlic aroma will not leave anyone indifferent. This is a tasty, nutritious and healthy dish that will perfectly diversify the usual menu of any family.

Tiger shrimp kebab

Tiger prawns – 300 grams
Olive oil - 2 tbsp. spoons
Soy sauce - 1 tbsp. spoon
Garlic – 1-2 cloves
Fresh ginger – 1 part
Spinach – 1 bunch
Lemon juice - 2 tbsp. spoons
Skewers – 3 pieces

Number of servings: 3

Cooking

Pass the garlic through a press, and grate a small piece of ginger on a fine grater.
Add some chopped spinach.
Pour in olive oil and soy sauce and mix everything.
Defrost the shrimp, remove the shell and longitudinal vein.
Place the shrimp in the marinade, mix and leave for 30 minutes.
Soak the skewers for 5-7 minutes in clean water. Thread marinated shrimp onto skewers.
Place the shrimp skewers on the grill.
We prepare the grill in the same way as for a regular barbecue. The firewood burns out, leaving reddish coals on which we will cook the shrimp.
Cook on the grill for one minute on each side. Pour the remaining marinade over the shrimp while cooking. When the shrimp have completely changed color, they are ready.
Place the shrimp skewers on lettuce leaves and sprinkle with lemon juice. Bon appetit!

Steaks on the grill

Grilled chum salmon is an easy recipe that won’t take much time. Thanks to its ease of preparation and delicate, refined taste with a light spicy aroma, it will definitely become one of your favorites.

Products:

chum salmon steaks – 800-900 g;
onions – 6-7 pcs;
bell pepper – 1 piece;
lemon – 1 piece;
soy sauce – 50 ml;
vegetable oil – 4 tbsp. l;
seasoning for fish, salt - to your taste.

In order to cook chum salmon on the grill, you need to rinse the steaks with vegetables and dry with a towel. Chop half the onions, cut the other half into rings. Squeeze the juice out of the lemon, grate the zest, add finely chopped onion, salt, spices and pour soy sauce and vegetable oil over everything.

Bell peppers must be cut into large cubes. Soak chum salmon steaks in the prepared marinade for 50-60 minutes. After this, the fish can be strung on skewers, alternating with pepper cubes and onion rings, and fried on the grill until golden brown.

To fry chum salmon steaks, 20-35 minutes is enough

Spicy marinade for shrimp skewers

What you need (per 1 kg):

cumin, hot red pepper, brown sugar - a tablespoon;
ground paprika - 2 tablespoons;
ground black pepper – 2 teaspoons;
vegetable oil – 60 ml;
salt, garlic powder - to taste.

How to cook:

Mix the dry ingredients, pour into a tight plastic bag.
Place shrimp in the bag. Shake it to coat the shrimp with the spices. Leave them in the bag for 20 minutes.
Add oil, stir and leave for another 20 minutes.

If you include dried dill (1-2 tablespoons), the taste of the kebab will be even more interesting.

How to grill

Shrimp are great grilled over charcoal. Small specimens are good to cook on skewers, while large ones can be safely placed on a wire rack.

Required:

800 g shrimp;
50 g orange jam;
80 g butter;
3 sprigs fresh basil;
2 pinches of ground black pepper;
half a teaspoon of ground ginger;
salt to taste;
half a lemon.

Time: 45 minutes. Serving value: 109 kcal.

How to do:

Thaw the shrimp, peel, leaving the tail part.
Prepare the marinade: grind softened butter with pepper, ginger, and basil leaves in a mortar. Add orange marmalade and mix well.
Thread the seafood onto skewers, pour in the marinade, and leave to marinate. Stir occasionally so that the marinade penetrates the product more evenly.
Add salt to taste, then fry for 3-4 minutes using a grill pan.
When serving, sprinkle kebabs with lemon juice.

With champignons and sweet peppers

Required:

1 pod of bell pepper;
200 g cherry;
200 g champignons;
700 g king prawns;

For the marinade:

5 cloves of garlic;
5 sprigs of dill;
35-40 ml refined oil;
half a lemon;
salt to taste.

It will take: 45 minutes. Serving: 107 kcal.

Cooking:

Place shrimp in boiling water. Remove them after 2 minutes, rinse with cool water and clean.
Add chopped garlic, dill, refined oil, lemon juice to the seafood, salt well, mix. Soak in the marinade for 20 minutes.
Peel the champignons and chop the sweet pepper into pieces.
Thread seafood onto skewers, alternating it with mushrooms and peppers.
Cover a baking sheet with foil and place the kebabs. Bake at 200ºC in the oven, setting the “Grill” mode, approximate cooking time - 20 minutes.

Interesting variations

You can make shrimp skewers with a variety of additions, sometimes radically changing the taste.

From king prawns

Large king prawns with a crispy crust on a skewer - what could be more appetizing?

Ingredients:

King prawns – 500 g;
Soy sauce - 2 tbsp. spoons;
Olive oil - 2 tbsp. spoons;
Lemon juice – 1 tbsp. spoon;
Garlic - 2 cloves;
Allspice – 2 peas.

How to cook:

Clean the shrimp.
Mix oil, lemon juice, soy sauce, chopped garlic and ground allspice.
Pour this mixture over the shrimp for 20 minutes.
Fry over medium heat (when the coals turn to ash) until golden brown. On both sides.
Before serving, to enhance the taste, apply the marinade to the kebabs with a brush.

Shrimp with avocado

Mexican shrimp skewers recipe. Use ripe avocado.

Ingredients:

Large shrimp – 500 g;
Fresh chili pepper (green) – 125 g;
Lime juice – 2 tbsp. spoons;
Ground coriander – 1 teaspoon;
Vegetable (olive) oil - 1 tbsp. spoon;
Sugar – ½ teaspoon;
Ground black pepper – ½ teaspoon.
Medium-sized avocado fruit – 2 pcs.;
Salt - to taste.

How to cook:

Clean the shrimp.
Boil peeled shrimp in a large amount of water (1.5-2 liters) for no more than 2 minutes. Your partner will help you cook on the grill.
Dry the shrimp.
Mix well the chilli (finely chopped), coriander, lime juice, oil, sugar, black pepper and salt.
Place shrimp in the marinade for 40 minutes. The marinade should completely cover them. The marinated shrimp will last in the refrigerator, but not more than a day.
Cut the avocado and remove the pit. Cut the flesh into approximately equal pieces (based on the size of your shrimp: the shrimp should be larger than the avocado).
Thread avocado and shrimp onto bamboo skewers.

You can serve with lime or lemon wedges.

From tiger prawns

The size of tiger shrimp allows them to be cooked on a wire rack, which may be more convenient for some than traditional skewers.

Ingredients:

Tiger shrimp – 800 g;
Orange jam – 3 tbsp. spoons;
Butter – 80 g;
Fresh basil - several branches;
Ground black pepper – 1 teaspoon;
Fresh ginger (grated) – ½ teaspoon;
Lemon - half;
Salt - to taste.

How to do:

Clean the shrimp but leave the tail on.
Grind the butter with spices and basil, add jam and salt. Mix well.
If you have an oblong container that can accommodate whole kebabs, then marinate the already skewered kebabs - it’s more convenient.
Marinate for 20-30 minutes.
On a preheated grill (you can read how to choose the right heat here) fry on both sides until crusty (about 3-4 minutes).

When serving, it doesn’t hurt to sprinkle with lemon juice.

With salmon and shrimp

Ingredients:

Salmon fillet - 600 g;
Raw shrimp (peeled) – 300 g;
Rosemary – 6 sprigs;
Lemon – 1 pc.;
Garlic – 3 cloves;
Olive oil – 9 tbsp. spoon;
Ground white pepper - to taste;
Salt - to taste.

Cooking:

Soak bamboo skewers in water.
Dry the salmon and cut into pieces (cubes with a side of about 3 cm).
Remove the zest from the lemon (you will need a little) and squeeze out the juice. Mix the oil, lemon juice, rosemary leaves (you can even chop them for better taste), chopped garlic, pepper and salt.
Add shrimp and salmon to this marinade for 40 minutes.
Prepare the grill and while the coals are reaching, alternately thread salmon and shrimp onto skewers.
Fry on both sides until cooked through and a crust appears (about 5 minutes). You can brush it with marinade when frying.

Shrimp with bacon

Ingredients:

Shrimp - 500 g;
Bell pepper - 2 pcs.;
Salted bacon - 100 g;
Mustard - 4 tbsp. spoons;
Honey - 3 tbsp. spoons;
White wine vinegar - 1 tbsp. spoon;
Olive oil - 1 tbsp. spoon;
Dill (chopped) - 3 tbsp. spoons.

How to do:

Start by soaking the skewers in water.
Clean the shrimp. Make an incision along the tail to remove the intestine.
Wash and peel the bell pepper. Cut the shrimp into squares and triangles that are slightly smaller in size.
Wrap each shrimp in bacon and thread onto skewers, alternating with pepper. 4 shrimp per skewers will be just right.
Light the grill and fry the kebabs on both sides until crusty (about 5-6 minutes). Let it cook out of heat for 2-3 minutes.
Serve topped with sauce.
For the sauce, mix honey (melt it in a water bath if necessary) and mustard. Add oil, wine vinegar and dill. Mix well.

What's your favorite shrimp kebab recipe? Share in the comments, we want to know.

Shrimp skewers, seafood skewers

Shrimp skewers. Simple home cooking recipe

Today we are preparing a delicious and simple dish - grilled shrimp on skewers! The marinade will not take much time; even a child can handle its preparation.

Juicy and aromatic shrimp will be an excellent appetizer on a holiday table or a main dish, which is ideally paired with a vegetable, couscous or baked potato side dish. The flight of imagination is limitless!

Ingredients:

raw shrimp, peeled;
1/4 cup olive oil;
1 1/2 teaspoons red pepper;
1 tablespoon fresh ginger, minced;
4 cloves garlic, minced;
1/2 teaspoon sea salt;
1/2 teaspoon pepper.

Preparation:

Whisk together: olive oil, red pepper flakes, ginger, garlic, salt and pepper. Stir in the shrimp and let the marinade sit in the refrigerator for about 30 minutes.

Heat a grill or skillet over medium heat. Grease the pan with olive oil. If desired, make shrimp skewers before cooking by threading them onto skewers (you can also simply fry them in a frying pan). Place shrimp on grill pan and cook for 2.5 minutes; turn over and continue cooking for another 2.5 minutes until the shrimp meat has turned white.

Ready! The dish is ready to be served!

How to choose seafood - what to look for?

For grilling, of course, medium or large shrimp or langoustines are best suited. The latter is a close relative of the lobster, similar to a crustacean, but still a little different. Although, their taste and beneficial properties are almost the same.

When choosing these seafood, you should adhere to two main selection criteria:

whether they are frozen or fresh;
farmed or wild.

In the first case, we note that fresh meat is, of course, much healthier and tastier, in addition, it retains its structure. But frozen meat loses half of its beneficial properties and becomes looser.

When it comes to whether farmed or wild, it is better to give your preference to wild (this information can usually be found on the packaging, or ask the seller). These seafood will have a brighter sea taste, and they are also healthier.

Banana pumps

On the grill you can cook not only the main course, but also a fruit dessert! Banana boats are very tender and have a bright, rich taste.

For 4 servings we will need:

Bananas – 4 pcs.
Marshmallow – 100 g
Dark chocolate – 100 g
Hazelnuts or other nuts – 150 g
Cinnamon - to taste

Preparation:

Wash the bananas and make neat cuts along the peel so that the fruit can be “stuffed”. Wrap the bananas in foil in two layers so that the cuts remain open by 5-8 cm. Grate the chocolate. Fill the space between the peel and the fruit itself with chocolate chips, marshmallows and nuts, and sprinkle cinnamon on top. If desired, you can add cocoa powder, raisins, strawberries. Place the bananas on the grill, cut side up, and fry for 10 minutes.

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How to cook seafood?

There are a huge number of options for how to marinate king prawns or any other, but today we will look at the most popular and delicious ones. Each recipe has its own unique flavor and is sure to find its favorite. So let's get started.

Cooking method No. 1

To begin with, we will tell you how to cook shrimp kebab on skewers. In this case, we will only cook the tail in the shell. So, prepare the following ingredients:

any crustaceans or langoustines in the shell – 2 kg;
lemon – 1.5 pcs.;
ground hot pepper - to taste.

Spicy lovers will appreciate this recipe. Let's move on to cooking:

Seafood should be cleaned of heads and gullets, but leave the tail in the shell.
Place the tails in a bowl and squeeze lemons onto them, add pepper to taste. Now they need to be allowed to stand for about an hour.
Thread the tails onto wooden skewers and place them on a greased grill.
You need to fry on coals that smolder for a relatively short time. As soon as the first signs of frying appear on both sides, you can remove it from the heat.

Cooking method No. 2

This method will tell you how to cook tiger prawns on the grill without the shell. The recipe is very simple. Take the following products:

tiger shrimps – 35 pcs.;
smoked bacon - 18 slices;
BBQ sauce;
any vegetable oil;
green onion feathers.

Step-by-step cooking recipe:

Each slice of bacon should be cut into two pieces lengthwise.
We wrap each tail with bacon and secure the edges with a toothpick.
The barbecue grill needs to be greased with a small amount of oil, and then your “shrimp envelopes” should be placed on it.
Fry the shrimp on each side for about 3 minutes, then remove them from the heat.
Grease each “envelope” with BBQ sauce and return to the heat for another 2 minutes.
Place shrimp on a plate and garnish with finely chopped green onions.
Serve with the same BBQ sauce. Ready! Bon appetit!

Cooking method No. 3

This recipe is a little more complicated, because it requires preliminary preparation of the marinade. It's not difficult, but it will still take you some time. So, to prepare shrimp marinade, you will need:

lemon – 1 pc.;
soy sauce – 60 ml;
crushed or chopped garlic - 4 cloves;
olive or sunflower oil – 110 ml;
dry ginger - to taste;
salt, pepper - to taste.

The only thing that is important to note is that you will need both the zest and juice from the lemon. Before grating the zest, be sure to pour boiling water over the lemon.

After this procedure, you just need to mix all the ingredients: garlic, lemon zest and juice, soy sauce, oil. Add ginger, salt and pepper purely according to your taste preferences.

Now to the actual preparation of the shrimp, by the way, they can also be replaced with langoustines. You won’t notice that grilled langoustines are in no way inferior in taste. So, to prepare a kilogram of seafood, do the following:

We clean the seafood from the heads, and cut the tails along the esophagus. This will make it easier to pull out the intestines; in addition, they will marinate better, and when frying, they will open up and be easier to clean.
Place shrimp in a bowl and cover with marinade. It should completely cover the product. Leave to stand for about an hour.
Before frying seafood, it is best to preheat the grill to prevent them from sticking.
Fry for about three minutes on each side.
Serve with a wedge of lime or lemon. A vegetable salad is perfect as a side dish.

In principle, both shrimp and grilled lobsters are cooked almost the same way.
But such a delicacy on your table will pleasantly delight all guests. Date: April 8, 2021